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Bananas Foster Napoleons




Source of Recipe


posted by billk54 at rc


List of Ingredients




1 sheet of puff pastry (1/2 of a 1-pound package), thawed
1 3.5-ounce box instant vanilla pudding and pie filling mix
1 cup whipping cream
1 cup milk
1 12-ounce jar caramel ice cream topping
1 cup chopped pecans, toasted
4 tablespoons butter
4 tablespoons brown sugar
3 ripe bananas, peeled and quartered lengthwise, then cut into thirds
1/2 teaspoon cinnamon
1 tablespoon banana liqueur, optional
1 ounce rum, optional



Recipe



Preheat oven to 400 degrees.

Unfold puff pastry on a flat surface and cut along fold lines into 3 rectangles. Cut each rectangle in half, then cut each half into two triangles. Place triangles on parchment lined baking sheets and bake for 15 minutes, until puffed and golden. Set aside until ready to use, or prepare up to a day ahead and store in a tightly sealed container.

In a medium bowl, combine pudding mix with whipping cream and milk. Beat at low speed with hand-held electric mixer until blended, about 2 minutes. Cover bowl with plastic wrap and refrigerate.

When ready to serve, prepare pecan sauce and Bananas Foster. Combine caramel sauce and pecans in a medium saucepan. Simmer over medium-low heat until sauce is warm.

To prepare the Bananas Foster: Heat the butter and brown sugar over medium heat in a large skillet until caramelized. Add the bananas and cook until tender, turning once. Stir in cinnamon and liqueur. Pour rum on top of mixture and boil briefly. (Be careful, as the rum may ignite. If it does, do not stir, just stand back and let the alcohol burn out.)

To assemble Napoleons: Slice a triangle of puff pastry in half. Place bottom half on serving plate. Layer with some of the bananas, then top with 1/4 cup of the vanilla cream and the remaining puff pastry triangle. Spoon the pecan sauce over top and around the plate. Repeat process for additional servings.

Makes 12 servings.

Note: When serving fewer than 12, remaining puff pastry triangles can be frozen in a plastic container with a tight fitting lid for one month. Place reserved caramel sauce in a jar and refrigerate.